double chocolate brownies

if you are a fan of moist, rich brownies, then this is the brownie recipe for you! these brownies are delicious (and easy) as is, but adding a ganache icing really puts them over the top! the combination of the cocoa and the hershey’s syrup make a really moist, almost chewy brownie, and the ganache raises the ‘chocolate lover’s meter’ off the charts!

here we have a tray full of brownies, frosted and ready to be cut!



and here we have brownies, all cut up and ready to be eaten!



double chocolate brownies
ingredients:
1 cup unsalted butter
2 cups baker’s sugar
2 teaspoons vanilla
4 eggs
3/4 cup dutch process cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup hershey’s syrup
1 cup chopped walnuts (optional)

instructions:
1. preheat oven to 350 degrees. grease 13×9 brownie pan (or spray with non-stick, unflavored baking spray).
2. melt the butter in a microwaveable bowl. remove from microwave and mix in sugar and vanilla.
3. add eggs, one at a time, beating well after each addition.
4. add cocoa, beating until well-blended.
5. add flour, baking powder and salt, beating until well-blended.
6. add hershey’s syrup, blending until well-blended.
7. if you are using nuts, stir them in to the batter at this point.
8. pour brownie batter into prepared pan.
9. bake 30 minutes. brownies will begin to pull away from the side of the pan. remove from oven.
10. cool completely, in pan, on wire rack. when completely cooled, frost with ganache (recipe follows!)

chocolate ganache frosting
ingredients:
8 ounces bittersweet chocolate, broken into small pieces
1 cup heavy whipping cream

instructions:
1. over low heat and while continuously stirring, melt the chocolate pieces in a heavy-duty saucepan, until most pieces have completely melted.
2. remove from heat and let cool for a few minutes.
3. whisk in the heavy cream into the melted chocolate, stirring continuously until all cream is incorporated into the chocolate and mixture begins to thicken.
4. let sit for a approximately ten minutes, whisking every few minutes. the ganache should be slightly thick and very smooth, and easily spreadable. spread the frosting on your pre-cut brownies (still in the pan), and let set for a few hours. for a quick set, place pan in refrigerator for approximately 1 hour.
5. cut brownies into bars and enjoy!

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

Leave a Reply